Eat on the Cheap: Plum Nectarine Crumble



Today’s recipe bridges the gap between summer and fall the way only stone fruit can do: with sweet, juicy fruit warmed by plenty of intense spices. As the stone fruit season starts winding down, I’ve been doing my best to stock up while staying within my budget, and some of the deals I’ve scored at my favorite farmer’s market have been phenomenal. From mix and match plums, peaches and nectarines as low as 75 cents a pound to a good 15 pounds of cosmetically challenged peaches for just $3, I’ve been in stone fruit heaven.

On my last trip to the farmer’s market, I scored the above crazy peach deal along with some lovely plums and nectarines from my favorite fruit stand. I decided to use the plums and nectarines to make a nice crumble I could enjoy with my morning coffee or tea. With spice-kissed sweet-tart fruit enhanced by a sweet crumble topping, it’s the kind of rich, comforting desserts that makes you long for cooler days, rain boots and warm, fuzzy sweaters. 

I’m ready for you, fall. Bring it on. 

Plum & Nectarine Crumble (makes 4-6 servings; total cost per serving $2.05)


For the fruit filling:
1-2 large plums, pitted and cut into 1″ cubes
1-2 large nectarines, pitted and cut into 1″ cubes
1 tablespoon flour
2 tablespoons brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon cayenne pepper

For the crumble:
3/4 cup flour
3/4 cup sugar
1/2 cup rolled oats
1/2 teaspoon ground cinnamon
2 tablespoons butter, melted
1 large egg, beaten


1. Preheat the oven to 375. In a large bowl, mix together the flour, sugar and spices until well combined. Add the plums and nectarines and toss. Set aside.

2. In a separate bowl, combine the dry ingredients for the crumble. Add the melted butter and mix until slightly crumbly, then add the beaten egg. Mix thoroughly with your hands, working the mixture with your fingers until moist crumbles form.

3. In a 9″ pie dish (or a couple of ramekins), arrange the plums and nectarines in a single layer. Sprinkle the topping evenly over the fruit until completely covered. Bake for 25-30 minutes, until the top has browned and the fruit juices begin to bubble through a bit. Remove from heat and allow to cool.

4.  Serve the crumble warm or at room temperature. Top with creme fraiche or homemade whipped cream, and enjoy!


To read more blogs from Kimberly Morales, check out Poor Girl Eats Well, found at